Lemon and Oregano-Rubbed Chicken Paillards
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves 5 teaspoons grated lemon rind 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon water 2 garlic cloves, minced Cooking spray 4 lemon wedges 2 tablespoons chopped fresh parsley
Prepare grill.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
From - Elizabeth Karmel, Cooking Light
JULY 2004
Serving Size: 4 servings (serving size: 1 chicken breast half)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
From - Elizabeth Karmel, Cooking Light
JULY 2004
Serving Size: 4 servings (serving size: 1 chicken breast half)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 5.7 g
- Cholesterol: 98.6 mg
- Sodium: 112.1 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.5 g
- Protein: 39.5 g
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